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Good ‘Ol Butterbeans

Baby lima beans or “butterbeans” named thus as a result of their starchy yet buttery texture, and are known for their delicate flavor that complements a wide variety of dishes.

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein.

Butterbeans are harvested while the seed is in the green stage. To prepare, wash, and shell.

To freeze, wash shelled butterbeans and blanch in boiling water to cover for 2 minutes; cool immediately in ice water, and drain well. Package in air-tight containers, leaving 1/2-inch headspace, or in zip-top plastic freezer bags, removing as much air as possible.

Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving. Serves 3.

For the Roasted Red Pepper Sauce; Char bell pepper and tomatoes directly over gas flame or in broiler until blackened on all sides. Transfer tomatoes to plate. Enclose pepper in paper bag 10 minutes. Peel, halve, and seed tomatoes; place in blender. Peel, seed, and chop pepper; add to blender. Add oil, vinegar, garlic, and cayenne; blend until smooth. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Yields 1 cup.

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before continuing. Stir in basil and serve. Serves 6.

Baby Lima Beans with Corn in Chive Cream

4 bacon slices, cut crosswise into 1/2-inch-wide pieces

1 medium onion, chopped

1 green bell pepper, cut into1/2-inch dice

1 (10-oz) package frozen baby lima beans

1 (10-oz) package frozen corn kernels

1 cup water

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup heavy cream

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.

Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon. Serves 6-8.

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